Bourbon Caramel Cheesecake with Cornbread Base and Candied Pecan Topping

Ingredients:

• 1 1/2 cups cornbread crumbs
• 6 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1/2 cup bourbon
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 1 cup chopped pecans
• 1/2 cup firmly packed dark brown sugar

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, combine cornbread crumbs, melted butter, and cinnamon. Press mixture onto the bottom of a 9-inch springform pan.
3. Bake for 10-12 minutes. Allow to cool while you prepare the filling.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
5. Gradually add bourbon, cornstarch, and vanilla extract while mixing.
6. Add eggs one at a time, mixing well after each addition.
7. Stir in heavy cream and pour mixture over the cornbread crust.
8. Bake for 1 hour or until the cheesecake is set but still slightly jiggly in the center.
9. Let the cheesecake cool completely.
10. Melt butter in a skillet over medium heat. Add pecans and brown sugar, stirring until pecans are caramelized. Let cool for about 5 minutes.
11. Sprinkle pecan mixture over the top of the cheesecake.
12. Refrigerate cheesecake for at least 2 hours before serving.